two skinny jenkins


130126 – Pizza Revisited
130214, 8:49 pm
Filed under: DINNER | Tags: , ,

130126_Pizza_revisedA couple of things have made our pizzas of late better than they used to be.  1. We have a REAL oven now that gets up to 550 F.  2. I have started adding more water to the dough.

Now that I am back to bread-baking, I’ve realized that our old faithful recipe has yielded something like a ciabatta consistency dough.  It is important that the dough be just on the stickier side of the sticky / tacky spectrum.   It is tempting to add too much flour when kneading in order to make the dough easier to handle, but aim instead for a dough that is slightly sticky and pliable.  When we’re feeling really good about the dough, we make this sauce recipe with san marzano tomatoes.

I love looking back to see how far we’ve come with our pizza skills!

  • 3 cups bread flour, plus more for kneading
  • 2 t sugar
  • 1/2 t instant or rapid-rise yeast
  • 1 1/2 cups ice water
  • 1 T vegetable oil, plus more for work surface
  • 1 1/2 t table salt
  1. In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes.
  2. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of the bowl, 30 – 60 seconds. Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.  (We aim to make the dough 2 days before using it for best results.)

 

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